Heccck yeah! This is awesome, Ill def be trying this, thanks! I've heard the chilli can transfer into the next batch of mead through the fermenter, have you found this? Keen to track you down for a hi-5 and a bottle of sauce too!
Oh for sure chilli can stick around. A good scrub typically gets the job done provided there is no leeching. Remember capsaicin (the chemical that makes chillies hot) is basically an oil, so like most oils it's kind of a prick to remove. With my sauce pots, you know all about it, with the fermenter it's not so bad as the quantity is relatively small.
Hello 🙂 So I started a spicy Capsicumel on October 29th, as per the following recipe: + 1/2 cup red and yellow chilis (VERY HOT) + 1.5 kg honey + 2.8 liters water + 1/4 lemon zest + tea bag for tannins + 1 tsp yeast (hydrated) + 1/4 tsp nutrients OG = 1.120 Notes on today November 5th, after 1 week: > SG = 1.030 > Taste VERY HOT and lasts in the back of the mouth > Racked of the chilis > Added 500 gr frozen blueberries in an attempt to reduce the chili taste > Added 1 tsp yeast + 1 tsp nutrients to kick the fermentation I am considering back-sweetening when the fermentation is done, but do you have any advice on what I can do (and when) to reduce the chili's taste and make it more pleasant? Thank you very much 🙂
@jadbouchebl4367 hello. Hard to say without actually trying it, but adding sweetness for sure reduces, or at least offsets the heat. If by "chilli taste" you mean the heat, there is not much you can do but blend. With batches that had too much heat I would put aside and make a fresh batch of non-spicy mead, then add the hot shit until I have reached the desired heat level. If by chilli taste you mean something along the lines of vegetal (plant like) flavour, old mother time is your best friend, else you could experiment with malic or citric acid. You can grab these from homebrew stores quite easily. Good luck friend.
Don't know what i'm doing wrong but every mead i've made comes out horrible. I've made some awesome fruit wines but mead always comes out tasting really nutty or cardboardy like it's been oxidised or something
@callandemo there are so many variables to consider, time being critical. 6 months is my go to minimum before a mead starts to taste proper. Yeast nutrient is also a key factor. Happy yeast = happy mead.
@@ChooRoo thanks, yeah I've bought fermaid nutrients nefore and tried them, funnily enough the only mead I've made that come out good was my first test ever, the Joe's ancient orange recipe which seems to go against everything people say lol.
Heccck yeah! This is awesome, Ill def be trying this, thanks!
I've heard the chilli can transfer into the next batch of mead through the fermenter, have you found this?
Keen to track you down for a hi-5 and a bottle of sauce too!
Oh for sure chilli can stick around. A good scrub typically gets the job done provided there is no leeching. Remember capsaicin (the chemical that makes chillies hot) is basically an oil, so like most oils it's kind of a prick to remove. With my sauce pots, you know all about it, with the fermenter it's not so bad as the quantity is relatively small.
Awesome, cheers for the response! @@ChooRoo
When is the album being released? This song is like a poor mans "the dead south".
Love ya work. The chilli 🌶 breed sounds interesting. Any idea where to get the seeds. Love a not to spicy but flavor full chilli.
@horsingaround5353 Cheers dude. I bought these plants from some local legends, but I'm sure the seeds can be bought online :)
Hello 🙂
So I started a spicy Capsicumel on October 29th, as per the following recipe:
+ 1/2 cup red and yellow chilis (VERY HOT)
+ 1.5 kg honey
+ 2.8 liters water
+ 1/4 lemon zest
+ tea bag for tannins
+ 1 tsp yeast (hydrated)
+ 1/4 tsp nutrients
OG = 1.120
Notes on today November 5th, after 1 week:
> SG = 1.030
> Taste VERY HOT and lasts in the back of the mouth
> Racked of the chilis
> Added 500 gr frozen blueberries in an attempt to reduce the chili taste
> Added 1 tsp yeast + 1 tsp nutrients to kick the fermentation
I am considering back-sweetening when the fermentation is done, but do you have any advice on what I can do (and when) to reduce the chili's taste and make it more pleasant?
Thank you very much 🙂
@jadbouchebl4367 hello. Hard to say without actually trying it, but adding sweetness for sure reduces, or at least offsets the heat. If by "chilli taste" you mean the heat, there is not much you can do but blend. With batches that had too much heat I would put aside and make a fresh batch of non-spicy mead, then add the hot shit until I have reached the desired heat level.
If by chilli taste you mean something along the lines of vegetal (plant like) flavour, old mother time is your best friend, else you could experiment with malic or citric acid. You can grab these from homebrew stores quite easily.
Good luck friend.
Don't know what i'm doing wrong but every mead i've made comes out horrible. I've made some awesome fruit wines but mead always comes out tasting really nutty or cardboardy like it's been oxidised or something
@callandemo there are so many variables to consider, time being critical. 6 months is my go to minimum before a mead starts to taste proper. Yeast nutrient is also a key factor. Happy yeast = happy mead.
@@ChooRoo thanks, yeah I've bought fermaid nutrients nefore and tried them, funnily enough the only mead I've made that come out good was my first test ever, the Joe's ancient orange recipe which seems to go against everything people say lol.